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Fermentation of oat fiber in the rat intestinal tract : A study of different cellular areas
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- Nyman, M. G.L. (author)
- Lund University,Lunds universitet
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- Asp, N. G.L. (author)
- Lund University,Lunds universitet
- (creator_code:org_t)
- Elsevier BV, 1988
- 1988
- English 5 s.
- In: American Journal of Clinical Nutrition. - : Elsevier BV. - 0002-9165. ; 48:2, s. 274-278
- Journal article (peer-reviewed)
Abstract
Subject headings
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- Intestinal fermentation of dietary fiber from oat husk, bran, and white flour and a commercial oat bran was investigated through balance experiments in rats. Both solubility and monomeric composition of the fiber differed widely. Fiber from husk was only 0.5% soluble and nearly completely resistant to fermentation whereas fiber from bran (38% soluble) and white flour (24% soluble) was more fermentable (62% and 55% of the intake, respectively). Fiber from commercial bran (37% soluble) was most extensively fermented; only 19% of the fiber could be detected in feces. The fecal dry weight with the husk in the diet was significantly (p < 0.001) higher than that for the other preparations. Most of the fecal dry weight increment for husk (~95%) could be accounted for as fiber whereas only 45-65% of the increment was undegraded fiber for the other preparations. An additional 20-30% could be explained by protein and ~15% by fat with these preparations.
Subject headings
- TEKNIK OCH TEKNOLOGIER -- Annan teknik -- Livsmedelsteknik (hsv//swe)
- ENGINEERING AND TECHNOLOGY -- Other Engineering and Technologies -- Food Engineering (hsv//eng)
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- art (subject category)
- ref (subject category)
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